Studies on the remaining Enzymes in fresh Saké
(3) The interrelation of the quality and concentrationof fresh saké with the remaining enzymes.
1953 Volume 48 Issue 12 Pages 477-474
Details
1953 Volume 48 Issue 12 Pages 477-474
Having Investigated the interrelation on 205 fresh Saké samples with the activities of remaining enzynes and especially with the ratios of the contents, of the ratio of increased reducingsugar, and the quality, and the concentration of Saké, we obtained the following results.
1. The activities of α-amlyase and protease were lower, while those of β-amylase andmatlase were higher in superior class of fresh saké.
2. The content ratios of these partial enzymes were mostly lower in superior class offresh Saké
3. There were found proportional relations of the power and the content ratios of above.enzymes with the concentration of fresh Saké
4. We proved that tee ration of increased reducing sugars was not proportionate with thepower of partial enzymes, but depended upon the content rations of these, especially R (α/β) and R (β/m).
5. We could find no proportional relation between the activities of saccharogenic andproteolytic enzymes.
